Ispitivanje uticaja mariniranja na rast Salmonella vrsta u mesu brojlera

Abstract

Sаvrеmеni nаĉin ţivljenja dоvео је dо pоvеćаnе pоtrаţnjе zа prоizvоdimа оd mеsа kојi оsim tоplоtnе оbrаdе nе zаhtеvајu dоdаtnu priprеmu u dоmаćinstvu. Jedan od od takvih proizvoda je i marinirano meso. Mariniranje pruţa mnoge prednosti, kako za proizvoĊaĉe, tako i za potrošaĉe. Tradicionalno se meso marinira u cilju poboljšanja ukusa, konzistencije i odrţivosti mesa. Kakvi će biti efekti mariniranja zavisi od vrste marinade, ali i kvaliteta mesa kao sirovine. Industrijsko mariniranje ima za cilj, pre svega, poboljšanje tehnoloških i senzornih osobina mesa. U tu svrhu se najĉešće koriste alkalne marinade pripremljene od vode, kuhinjske soli i fosfata. Ove marinade povećavajući pH vrednost mesa omogućavaju veće vezivanje vode u mišićnom tkivu, što konaĉno dovodi do povećanja prinosa i soĉnosti mesa. Sa druge strane, fosfatne soli koje se koriste za pripremu industrijskih marinada ne smatraju se antimikrobnim sredstvima. Zato se sve veća paţnja posvećuje ispitivanjima uticaja razliĉitih fosfata i njihovih kombinacija sa solima organskih kiselina i drugim sastojcima na mikrobiološki status i kvalitet mesa. Pileće meso, u odnosu na druge vrste mesa, ima mnoge prednosti. Ipak, pileće meso je i jedan od najĉešće registrovanih izvora izbijanja salmoneloza kod ljudi, a kao uzroĉnici trovanja najĉešće se navode serotipovi Salmonella Enteritidis i Salmonella Typhimurium. Osim toga, jedini propisima definisan kriterijum bezbednosti za poluproizvode od mesa, kakvo je marinirano pileće meso, je odsustvo Salmonella spp. Zato je nauĉno i struĉno opravdano što je cilj ovog istraţivanja bio da se ispita uticaj mariniranja na rast i preţivljavanje Salmonella vrsta u mesu brojlera. TakoĊe, ispitivanja u okviru ove disertacije imala su za cilj da pokaţu uticaj mariniranja na mikrobiološke pokazatelje higijenskog statusa i odrţivosti mesa, kao i na hemijske i fiziĉko- hemijske parametre kvaliteta mesa brojlera...

Contemporary lifestyle has led to increased demand for meat products, that beside heat treatment does not require additional preparation in the household. One such product is a marinated meat. Marinating provides many benefits for both producers and consumers. Traditionally, meat has been marinated in order to improve the taste, consistency and shelf- life of the meat. What will be the effects of marination depends on the type of marinade and the quality of meat as a raw material as well. Industrial marination aims, above all, to improve the technological and sensory characteristics of meat. For this purpose, the most commonly used are alkaline marinades prepared from water, table salt and phosphate. Due to an increase in the pH value of meat, these marinades allow greater water uptake in muscle, which eventually increases yield and juiciness of meat. Moreover, the phosphate salts used for the preparation of marinades are not considered as antimicrobials. Therefore, more attention is paid to influence of different phosphates and their combinations with organic acid salts and other ingredients on the microbiological status and quality of meat. Chicken meat, compared to other types of meat, has many advantages. However, chicken meat is one of the most commonly identified source of Salmonella outbreaks in humans and cause of poisoning commonly referred to Salmonella Enteritidis and Salmonella Typhimurium. Moreover, the only legislation defined safety criteria for semi- processed meat, which is the marinated chicken meat, is the absence of Salmonella spp. Therefore, it is scientifically and professionally justified to investigate the influence of marination on the growth and survival of Salmonella species in broiler meat, as it is conducted in this study. Furthermore, research in the framework of this dissertation, was aimed to demonstrate the influence of marination on microbiological indicators of hygienic status and shelf- life of meat, as well as the chemical and physical and chemical parameters of broiler meat quality...